It never disappoints! It's how I like it, it's how I always cook it at home so far we placed top 10 every time we used it in 30-50 team fields when chili is a category 4 lbs ground chuck chili grind1 packet of reo chili seasoning1 qt chicken broth1 qt beef broth2 tbs red boat 40N fish sauce (nuac mam nhi)1 fine diced large Vidalia sweet onion1 large can rotel maters1 tbs wylers beef granules1 tbs wylers chicken granules 2 Jals deseeded and fine diced1 bulb garlic whole, not choppedAdjust salt content with lawrys season salt at the end Brown meat in small batches. I like to add the chili powder mix about 1 tbs while the meat is browning in every batch and straight to the pot after the jals and onyawns are soft. Then add all the liquid ingredients. I skim the fat after it's finished boiling for about 2 hrs. I learned this little trick from bludawg, I like to tighten it up with a little masa at the end. My wife likes hers with Fritos, brown rice, and cheese. I eat mine with a super scoop spoon just the chili by itself.

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